Of course, with a thin slice like this, there is a danger of cooking it too long, making it dry, hard, and lacking flavour. You can focus more on the other parts of your meal or on the seasoning of the dish rather than getting the meat to cook just perfectly. It cooks quickly and evenly, which is great for when you just want to make a simple dish. Because it is a thin, flavourful, and tender slice, it is ideal for pan searing or any kind of cooking method that uses a skillet and a stovetop. I want to share with you how to cook flat iron steak. The tough connective tissue has been sliced through when removing this piece, so there is nothing strenuous to chew through. The flat iron steak is a well marbled steak and has plenty of flavor, and to top it all off, it is a very tender cut of meat. The other piece of meat that is cut from there is the top shoulder steak. This thin cut of beef comes from the shoulder of the cow, one of two parts of meat that are cut from the shoulder. The flat iron steak gets its name from the fact that it is shaped like a traditional flat iron.
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